Baba Ganoush is a classic roasted eggplant dish with the delightful flavors of Za’atar, smoked paprika, and accompanied by perfectly toasted pita bread. This Middle Eastern dip showcases the rich and smoky flavor of roasted eggplant, complemented by the creamy texture of tahini and a burst of citrus from fresh lemon juice. With the aromatic blend of spices and the satisfying crunch of pita, this recipe is a must-try for anyone seeking a super tasty appetizer. The best part: I kept this recipe completely vegan without sacrificing any flavor! Enjoy.

Ingredients:

2 medium eggplants
¼ cup tahini
Juice of 1 lemon
2 garlic cloves, grated
1 teaspoon of Za’atar
1/4 teaspoon smoked paprika
½ teaspoon kosher salt
Freshly ground pepper
4 tablespoons Greek olive oil, divided (plus extra for drizzling at the end)
To garnish: Finely chopped parsley or dill
2 tablespoons toasted pine nuts
To serve: Toasted pita bread

Instructions:

1. Preheat the oven to 475°F. Slice the eggplants in half, sprinkle them with kosher salt, and drizzle with 2 tablespoons of olive oil. Place them flesh side down onto a baking sheet and roast in the oven for 45 minutes to an hour. They are ready when the eggplant flesh is soft.
2. Once cool, remove the skin and place the eggplant flesh in a bowl. Using 2 forks, pull apart the flesh and break up the eggplant into smaller chunks.
3. Add the tahini, lemon juice, garlic, za’atar, smoked paprika, salt, and pepper. Stir to combine. Cover and refrigerate for at least 30 minutes.
4. Once chilled and ready to serve, top with olive oil, dill or parsley, and toasted pine nuts. Serve with toasted pita bread.
5. To make toasted pita bread, preheat the oven to 375°F. Cut the pita bread into triangles and drizzle with 2 tablespoons of olive oil. Toast the bread in the oven for 10 minutes or until golden brown, flipping the bread over halfway through the cooking time.